Yam, Zucchini, and Chickpea Salad

2 yams, cut into a medium dice
1 zucchini, medium dice
1 can chickpeas, rinsed and drained
2 garlic cloves
3 sprigs or more parsley, leaves finely chopped
2 scallions, chopped

Dressing:
1 Tbsp tahini
zest of one lemon
juice of one lemon
1 garlic clove, smashed into a paste with some salt
salt and pepper to taste

Preheat oven to 350 degrees. Spread sweet potato and zucchini pieces in a single layer on a baking sheet, and drizzle with olive oil, then sprinkle with salt and pepper. Roast about 1 hour, until soft and caramelized in spots. If vegetables get soft before they darken, pop them under the broiler for 3 minutes, and they'll get plenty brown. Remove, and set aside.

In a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tsp of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit.

In a medium-large bowl, mix the chickpeas with the yams and zucchini. Salt and pepper to taste, if needed. Add the parsley.

Combine all ingredients in the dressing; if too clumpy, add water by the teaspoon until the dressing is smooth and runny. Pour over vegetables, toss to coat, and serve warm or room temperature, or hell, even cold. This stuff is good any which way.